These fish tacos are a go-to on weary winter summer nights. Since I don't deep-fry the fish, they're low-fat to boot. You know, so I can look good in my bikini as I run screaming through the DENSE GRAY FOG that cloaks the San Francisco streets right now.
Makes 4 tacos
1 bag pre-shredded cabbage, or half a head cabbage shredded by you
4 scallions, chopped
1/3 large cucumber, peeled
3 TBSP mayo
2 TBSP apple cider vinegar
1 TBSP Dijon mustard
3/4 pound white fish fillets, such as red snapper
8 corn tortillas
1 avocado, thinly sliced
1 lime, cut into 4 wedges
salt and pepper to taste
To make the slaw, combine the cabbage and scallions. Prepare the cucumber by cutting it in half lengthwise, and then cutting each half in half lengthwise again. Slice thinly, giving you small "wedges" of cucumber. Add to the cabbage. Add mayo, vinegar, and mustard to the cabbage and mix well. Season with salt and pepper to taste.
Preheat the oven to broil, or prepare your grill. Season the fish with salt and pepper to taste. Broil until crisp and cooked through. Time will vary depending on the thickness of your fish; check after 4-5 minutes. Flake fish with a fork into small pieces.
Meanwhile, heat the tortillas. I prefer to heat them one by one in a cast iron skillet; you can also use a non-stick pan, or put them in the oven on the bottom rack.
To assemble, mound 3/4 cup of slaw on each tortilla. Top with 1/4 each of the fish and avocado. Season with hot sauce -- these days, I am loving Bone Suckin' Sauce Hiccupin' Hot Habanero Hot Sauce. (Say that three times fast...) Give it a squirt of lime juice and you're in business.
p.s. I know. An actual post. And a recipe. Could you DIE???